Food Hero: Pumpkin, kale, grape and parmesan salad

With an excellent display of colour and taste this dish is sure to whet ones appetite whether you are eating alone, with a partner or with guests!

Presenting your food in a gorgeous way opens the appetite and heightens the experience of eating!

Having recently been asked to contribute to the food and lifestyle section of the “Starts at Sixty” community, I was excited to start out with one of my favourite salads! Salads are such an understated meal most of the time, often though we are always looking for ways unto which we can tantalize our palettes even when eating alone!

I love this salad because it is quick, easy, healthy and supremely delicious – Here’s what you need!

1 bunch of kale

200g of pumpkin (peeled and cubed)

Grapes (1 – 2 handfuls)

(The grapes can be replaced with figs, pear or dates)

Balsamic vinegar

Olive Oil

Salt and Pepper

Parmesan Cheese (thinly sliced or grated)

Begin by washing and stemming your kale (remove the leaves from the thick part of the stem and get rid of the stem because it can be tough!)

Dress the Kale with balsamic vinegar, olive oil, salt and pepper, toss together and place in a baking tray and into a pre heated oven set to about 180^C. Bake for about 10 minutes – until the Kale has just changed colour and is tender and crisp.

Peel, cube and season the pumpkin with your favourite herbs (I love oregano or parsley for this dish!) and a bit of olive oil and salt & pepper. Roast the pumpkin in the oven in a separate tray to the kale. Roast until a fork glides through the pieces.

Once all the baking is done lay out the baked Kale onto a serving plate, holding back the balsamic and oil mixture – you will need to reduce this next!

Place the balsamic mixture into a small pan and start the reduction on a low to medium heat, you can add some more balsamic and a touch of oil if you like a little more dressing.

Once the pumpkin is ready, place it evenly over the bed of Kale, then, using about 1-2 handfuls of seedless grapes, add these on top. I like to squish about half a handful of the grapes, to really get their juices mixed into the salad.

Top the salad with your balsamic reduction and then add some grated or thinly sliced parmesan cheese on top.

A handy tip if you do not want to reduce your own balsamic dressing – you can buy it already reduced from any supermarket or deli – I’ve even recently come across a gorgeous lemon infused balsamic reduction – simply divine!

This salad is perfect as a meal, however it is simply wonderful with some pan-fried lamb cutlets!

Enjoy!